Tag: tomatoes — diced

Salmon Sushi: Homemade hosomaki – Gordon Ramsay’s version

Salmon Sushi: Homemade hosomaki


Have you ever made salmon sushi at home? Don't be fooled by its elaborate look and let yourself be guided through each step. You will be amazed at the result.

Don't panic. The most complex part of making this salmon sushi (but not difficult, I promise you) is washing and cooking the rice. Once you have learned these operations, you can indulge yourself in stuffing your hosomaki with all the ingredients and combinations that your imagination will suggest.

I chose the Alderwood Smokery Smoked Salmon from Vici, which makes the recipe very simple and quick, because it is ready for consumption and should not be cut or knocked down.

For the accompaniment I chose carrots, zucchini and red cabbage, but you can also use cucumbers or avocados.

Post in collaboration with Vici

Salmon Sushi: Homemade hosomaki

ingredients for 2/3 roll – 12/18 hosomaki

WHAT

  • 200 g of original rice (for soups)
  • 150 g of smoked salmon
  • 2/3 sheets of nori seaweed
  • 2 leaves of red cabbage
  • 1 carrot
  • 1 courgette
  • 2 tablespoons of vinegar (preferably apple)
  • 1 teaspoon of sugar (brown)
  • Salt and Pepper To Taste
  • wasabi (if you like)
  • sprouts or herbs to decorate

HOW TO MAKE SALMON SUSHI

As the chef of a Japanese restaurant told me on my first sushi course, the crucial point is always the rice.

Also this time (like here) I didn't use the classic sushi rice, but the original rice, the one we find for sale as soup rice, with a round and compact grain.

To avoid excess starch and the sticky effect, it is necessary to wash the rice carefully, leaving it to soak for a few hours, changing the water every 30 minutes and rinsing it thoroughly before putting it in the pot.

Cooking is similar to pilaf, by absorption. I covered the rice with enough clean water to exceed the volume of the rice by once. I lit the flame and cooked, on a slow fire with a lid, until the water was completely absorbed and the "holes" typical of this type of cooking were formed.

Then I removed from the heat, seasoned with vinegar, preferably apple or rice, sugar (wholemeal or cane) and a pinch of salt, letting it cool completely.

Meanwhile, I prepared the vegetables, cutting the carrot and cabbage leaves into thin and regular strips and the courgette into larger sticks.

I set up the work area by placing the sheet of nori seaweed on the bamboo mat and, with wet hands, I placed the rice in the center of the mat. Trying to squeeze it as little as possible, I distributed it all over the seaweed sheet, always keeping my hands wet.

A few centimeters from the base of the rice rectangle I placed the smoked salmon cut into strips, one on top of the other, more or less of the same size, then the courgette, carrots and finally the cabbage.

If you want to add wasabi, I recommend brushing the salmon with a touch of product at this stage.

I closed, rolling my salmon hosomaki starting from the bottom, helping me with the mat. Once fully rolled, I exerted light pressure on the rice cylinder and let it rest in the refrigerator for at least 30 minutes. I repeated to get the other rolls.

You can see the step by step in this video recipe.

As well as for the hands, the knife that will cut our salmon sushi will also have to be constantly wet, to slide and cut with precision.

I served with soy sauce and herb leaves.

Click.

Salmon Sushi: Homemade hosomaki

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.

Salmon Sushi: Homemade hosomaki

Egg-free chocolate biscuits (gluttonous and light) the perfect and quick recipe! – Gordon Ramsay’s version

Egg-free biscuits


THE Egg-free biscuits they are gods delicious and light sweets!! Made with a pastry without eggs, without butter And without milk! as well as little oil, Brown sugar, cocoa powder e dark chocolate; believe me if I tell you space!!! From dark taste intense and one soft texture, melting And tender to the bite own as the classic chocolate biscuits! But without too many without guilt!! Ideal for those suffering from intolerance to eggs and al lactose; for those who follow a vegan diet And dietary; or simply for whom does not want to give up on taste, while following a lighter diet!

Egg-free biscuits

There Recipe is long standing, one of the that you find here in the site, which I have re-proportioned and lightened by some ingredients!

It's about a quick preparation And very easy! THE Egg-free biscuits they are prepared by hand, without tools, with 1 bowl And 1 fork, mixing everything in the bowl! you just have to wait for the compound cool a moment to be able to form balls of dough such as those of Cookies and then cook in the oven for a few minutes!

From this basic version, you can realize many variations! add chocolate chips, chopped dried fruit, or raisins! Realizing in this way gods chocolate egg-free cookies always new and delicious!

Just like Butterless Cookies, they are great for all occasions; From one snack healthy and balanced to one Breakfast, for children, from transport to school in the office, to give as a gift! They are kept for a very long time if you can resist!

Discover also:

The cake without eggs (soft, delicious, chocolate flavor in a thousand variations!)

Egg-free biscuits recipe

PREPARATION TIMES

Preparation Cooking Total
15 minutes + dough cooling 10 minutes 25 minutes

Ingrediants

Quantity for 16 pieces

  • 130 grams of flour '00 (or white spelled)
  • 30 grams of unsweetened cocoa powder
  • 50 ml of sunflower (or flax or coconut) oil
  • 120 grams of 70% dark chocolate
  • 80 ml of boiling water
  • 140 gr of cane sugar or classic
  • 1/2 teaspoon of baking powder for cakes
  • 1 pinch of salt

Method

How to make Eggless Chocolate Cookies

First of all, melt the chocolate and mix with the oil, then boil the water and add the sugar, stir well to melt the mixture and pour everything into the chocolate bowl.

Finally, sift the flour, cocoa, baking powder and salt apart:

chocolate egg-free cookie dough

Then pour the flours into the chocolate, turn with a spoon and wait for the mixture to cool and harden at room temperature. it will take about 30 minutes.

Finally, with the help of an ice cream maker or a spoon, obtain 4 cm balls / hemispheres and place them in a baking tray lined with baking paper:

how to make cookies without

Finally, bake in a static oven at 180 ° for 10 minutes. Remove from the oven and lift with a spatula, let cool completely out of the pan, if you like, sprinkle with salt flakes or enjoy plain.

Yours are ready Egg-free biscuits!

Egg-free chocolate chip cookies

They can be kept for 1 month in a cookie jar or tin box

.

Goya, the bitter melon – Creative in the kitchen – Gordon Ramsay’s version

Goya, the bitter melon


Goya, the bitter melon

Nigauri literally means bitter melon or bitter gourd, or it's called goya, in the dialect of the islands of Okinawa in Japan. It is a tropical vegetable, widespread in much of Southeast Asia and in Okinawa, especially in the period of June-August. It is green, hard and its shape resembles that of a zucchini or cucumber with many protuberances.
The taste is bitter and is rich in vitamin C and mineral salts. The vitamin C contained in bitter gourd is four times that of lemon and cabbage. Helps recover from fatigue and improves iron absorption.
Varieties of bitter melon range from 20cm to 80cm. In Japan, the bitter gourd grown in South Kyushu has an elongated shape and the one grown in Okinawa has a thick, less bitter skin. It is a commonly distributed variety in Japan, and its fruit length is about 25 cm.
Widely known as an ingredient in Okinawan cuisine, it is now well established as an everyday ingredient throughout Japan and is applied to dishes such as stir-fried foods, salads, fried foods, and foods that are spicy or add egg.
Basically, freshly picked fruits are eaten as soon as possible, but when you want to keep a whole fruit, place it in the refrigerator for a maximum of 3 days.
Unlike tomatoes, for example, where "ripeness" is welcome, bitter gourd is best eaten when immature.
When it is fully ripe, the green color of the bitter gourd turns yellow, the seeds sprout and the bitterness becomes even stronger.
About 95% of the ingredients in bitter gourd are water.
It contains almost no proteins and fats, so it is a low energy food.
Energy: 17kcal per 100 grams.

.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close